Spassmacher Kolsch Recipe - Beer Recipe - Brewer's Friend

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Spassmacher Kolsch Recipe

136 calories 11.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Kölsch
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 12.5 gallons
Post Boil Size: 11 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Lisa and Sanjay
Calories: 136 calories (Per 12oz)
Carbs: 11.7 g (Per 12oz)
Created: Monday April 20th 2020
1.042
1.007
4.6%
20.0
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
16 lb American - Pilsner16 lb Pilsner 37 1.8 88.9%
2 lb American - Carapils (Dextrine Malt)2 lb Carapils (Dextrine Malt) 33 1.8 11.1%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Spalt2 oz Spalt Hops Pellet 3.8 Boil 60 min 14.78 50%
2 oz Tettnanger2 oz Tettnanger Hops Pellet 2.7 Boil 15 min 5.21 50%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.2 gal Strike 160 °F 147 °F 60 min
8 gal Sparge 160 °F -- --
Starting Mash Thickness: 1.6 qt/lb
Starting Grain Temp: 74 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.65 gal (50.6 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.65 gal (2.6 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.6 qt/lb 7.2 28.8  
Mash volume with grains 8.64 34.6  
Grain absorption losses -2.25 -9  
Remaining sparge water volume (equipment estimates 7.95 g | 31.8 qt) 7.8 31.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.65 g | 50.6 qt) 12.5 50  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 15 60
Equipment Profile Used: System Default
 
Notes

Single step infusion mash at 147F. To avoid oversparging, use a thinner mash (around 1.6 qt/lb) and adjust the sparge water accordingly.

We split the 10 gallons into two 5.5 gallon batches. Used K-97 on one and BE-134 on the other. Fermented the BE-134 at room temp.

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  • Last Updated: 2020-04-20 16:59 UTC